Pumpkin Cranberry Bundt Cake

This all-in-one holiday bundt cake has everything— pumpkin, cranberries and almonds. Covered in a cream cheese icing, it’s a perfect choice for fall and holiday entertaining.

Pumpkin Cranberry Bundt Cake

I must admit that as a baker, I get really excited this time of year. Cookies, cakes, and pie (oh my!) take center stage for several weeks and everyone goes a little nuts. I’m crazy for baking year-round so it’s always fun for me when everyone else joins in on the action.

Pumpkin Cranberry Bundt Cake
Pumpkin Cranberry Bundt Cake

I’m still on the quest to fall in love with pumpkin and I think I’ve found the solution— desserts where pumpkin isn’t the star but only a supporting character. Pumpkin mixed in with cranberries, molasses and almonds (not to mention sugar and butter), how can I not love that?

And the cream cheese icing is just, well, literally the icing on the cake. This pumpkin cranberry bundt cake is perfect. Not over-the-top sweet or indulgent, but very enjoyable, and the perfect ending to a dinner party or typical weekday night.

Pumpkin Cranberry Bundt Cake
Pumpkin Cranberry Bundt Cake

I happened to be out of pecans the day I baked this, so I used slivered almonds and it turned out great. But I know pecans would be wonderful too.

Whether you’re still consumed with all things fall and pumpkin, or looking ahead to Thanksgiving and Christmas, this bundt cake recipe is here to please.

Pumpkin Cranberry Bundt Cake

baking tip:How to freeze a bundt cake

Looking to make holiday entertaining easier? Simply bake this bundt cake up to 1 month in advance and tightly wrap it in 2 layers of plastic wrap before placing it in the freezer. When ready to serve, remove it from the freezer and let thaw at room temperature in the plastic wrap for 6-8 hours or overnight. Once thawed, remove the plastic wrap and frost. No one will be the wiser!

As a side-note, frosted cakes do not freeze well.


Pumpkin Cranberry Bundt Cake

Pumpkin Cranberry Bundt Cake

An all-in-one holiday bundt cake filled with pumpkin, cranberries and almonds. Topped with cream cheese icing.

Ingredients

For the cake:

  • 2 cups all-purpose flour (240 grams)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon ginger
  • Pinch salt
  • ¾ cup unsalted butter , at room temperature (170 grams)
  • 1 cup packed light or dark brown sugar (215 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cup canned pumpkin puree (338 grams)
  • ¼ cup molasses (85 ml)
  • 1 cup fresh cranberries , roughly chopped (100 grams)
  • 1 cup almonds or pecans , chopped (110 grams)

For the icing:

  • 4 ounces cream cheese , at room temperature (113 grams)
  • ½ cup powdered sugar (110 grams)
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons milk

Instructions

To make the icing:

  • Preheat oven to 350°F. Butter and flour a 9-inch bundt pan.
  • In a bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  • In the bowl of a stand mixer fitted with a paddle attachment, or in a bowl with a hand mixer, beat together the butter, brown sugar and sugar together until pale in color and creamy. Add the eggs one at a time, mixing after each, followed by the vanilla. Add the pumpkin puree and molasses and mix until combined. Add the dry ingredients and mix only until the streaks of flour are gone. Gently stir in the cranberries and pecans.
  • Spread the batter into the prepared bundt pan and bake until a toothpick inserted into the center comes out clean and the top bounces back when touched, about 1 hour.
  • Let cool in the pan 10 minutes, then invert onto a wire rack or plate to cool completely.

To make the icing:

  • Beat the cream cheese in a stand mixer or with a hand mixer until smooth. Add the powdered sugar and vanilla extract. Add enough milk to get a spreadable consistency.
  • Spread the icing on top of the bundt cake, letting it drip down the sides. Let the icing set before serving.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Calories: 438kcal, Carbohydrates: 58g, Protein: 5g, Fat: 22g, Saturated Fat: 10g, Cholesterol: 69mg, Sodium: 100mg, Potassium: 342mg, Fiber: 3g, Sugar: 38g, Vitamin A: 4509IU, Vitamin C: 2mg, Calcium: 98mg, Iron: 2mg

Have you tried this recipe?

I’d love to hear about it! Leave a comment below, send me an email, or take a photo and tag it on instagram with #completelydelicious.